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IN THIS ISSUE:
Calling All Kids for Camp
Lara Bars Revisited
Gluten Intolerance Group (GIG)
June 4-6
Mesquite Flour: Another Great
Gluten-Free Choice
Where In The World is
Carol?
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Calling All Kids for Camp
Living on a gluten-free diet
doesn't have to prevent kids from enjoying the ultimate summer
experience....summer camp! If your kids are
gluten-free and want to go to summer camp, there are several choices.
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Camp Celiac is run by the Celiac
Support Group for Children, Inc. and held in N. Scituate, Rhode Island, August
15-20. It is a dedicated,
5-day camp for gluten-free children ages 7 to 16 who want to enjoy a traditional camp
experience. For more information, contact Tanis
Collard at csgc@ix.netcom.com.
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Lara Bars Revisited
Many of you wanted more
information about the Lara bars I took to Japan, mentioned in last month's
newsletter. Here in Denver, they are available at Whole Foods and Wild Oats, but
are available nationwide. The bar was developed by a young woman name Lara and
I met her at the Natural Products Food Expo in Anaheim, CA last month. For more
information, go to www.larabar.com or call
877.larabar or write to Humm Foods, Inc., PO Box 18932, Denver, CO 80218.
Although the package says no wheat, the back label cautions that the bars are
manufactured in a facility that also manufacturers wheat (a label I see with
frequency on many foods). By the way, I also took another one of my favorite bars to Japan, the
Omega Smart Bar in chocolate flavor, available at
www.omegasmartbar.com. This bar
is less sweet, and more of a meal replacement bar. I've been eating it for years
now and it's always in my pantry.
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Gluten Intolerance Group (GIG)
Conference, June 4-6
Please join me and several other
national experts on the gluten-free diet at the GIG annual conference in
Portland, OR on June 4-6, 2004. You'll learn the latest from noted experts as
Dr. Cynthia Rudert, who is warm, caring, and absolutely enthralling as a
speaker. The food is always delicious and you'll see me demonstrate my perfect
pie crust, both in sweet and savory dishes. And, you'll be able to eat your very
own piece of gluten-free pie. I'll save a piece for you! For more information, go to
www.gluten.net.
Also, Bob's Red Mill has asked me to
hold a cooking class at their new facilities on June 3, the day before the GIG
conference starts. There will be more details in next month's newsletter.
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Mesquite Flour: Another Great
Gluten-Free Choice
I just learned about a new
flour called mesquite flour, made from the ground up pods of the mesquite tree
or bush. I haven't had a chance to work with it yet, but I've ordered a small
amount to begin testing. A new company, Ruby Range, offers the flour, a basic
flour mix, and mixes for cookies, cakes, cupcakes, truffles, and pancakes.
I tasted some of their baked products at a celiac meeting in late February and
they were delicious. The flour has a good fiber content, a low glycemic level,
and a good protein content. I'm always interested in new flours to complement
the ones we already use and to add variety to our diets. For more information,
go to www.therubyrange.com.
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Where in the World is
Carol?
This month I will attend the
International Association of Culinary Professionals. "Foodies" from around
the world get together and talk about food, look at food, study food, and of
course, eat lots of food! Although the conference is not about
gluten-free food, I always come away from these meetings very inspired with many
new friends. I meet a wide variety of other cookbook authors, as well as food
photographers, journalists, and TV personalities. I'll tell you more
about it next month.
On April 27, 6:30-8:30 PM, I will
offer another cooking class for Children's Food Allergies at Wild Oats, 1111 So.
Washington in Denver, CO. The class is $5 and you receive a discount coupon for
shopping at the store. We also do a store tour to show you the newest
ingredients that are right for your diet. To register, call 303.440.5220 x
4151.
Also, please join me at the GIG conference in Portland, OR
on June 4-6, 2004. See www.gluten.net. And,
look for more information on my June 3 cooking class at Bob's Red Mill in next
month's newsletter. Or call me at 800..741.5418.
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